How to make homemade MalpuaIngredients
- 3 cups (750ml) milk
- 2 cups (400g) sugar
- ½ cup (65g) refined flour/maida
- 1 ½ (360ml) water
- 3-4 crushed cardamom/elachai
- 20-22 saffron strands
- 1 teaspoon fennel seeds/sauf
- Oil for frying
Steps In Making Malpua
- To prepare the sugar syrup, in a pan add sugar and water and cook it on medium flame while stirring it occasionally for 6-7 minutes. The sugar will dissolve and start to boil.
- Add saffron strands, crushed cardamoms, and cook for 7-8 minutes or until it forms a one string consistency. This means when you check the consistency of the syrup in between your two fingers it will form a single string.
- To prepare the malpua batter, place a heavy bottom pan over medium flame and add milk. Now bring it to a boil. While stirring it occasionally, cook till the milk is reduced to 3/4th. Keep scraping the sides.
- The milk will become thick, now add crushed cardamoms, fennel seeds. Remove the reduced milk in a bowl and let it cool down for 10 minutes.
- Add semolina in the malpua batter and mix well. Now add the refined flour in 2-3 batches and mix till well combined. It will form into a thick batter.
- Add a few tablespoons of milk and mix till it gets a thick pouring consistency. Now let it rest for 10 minutes.
- To fry the malpuas, in a pan over a medium flame add oil and once it becomes hot, add a spoonful of the batter and let it cook for a minute, before turning the sides.
- Fry till golden brown from both sides, it will take around 4-5 minutes. Similarly, fry all the malpua’s
- Immediately transfer the malpua’s into the warm sugar syrup and let it rest there for 10 minutes before serving.
- Serve hot! Can be stored in the refrigerator for up to 3-4 days. Your Malpua recipe is ready.
- Saunf (fennel seeds) adds a good flavor and taste to the malpua’s, Don’t skip this.
- Add refined flour in batches to avoid lumps.
- The malpua batter has a pouring consistency, it shouldn’t be very thick nor thin.
- Always fry the malpua’s on medium flame else they won't cook from the center.
- The sugar syrup should always be warm while adding the malpua’s. if it’s cold then the malua’s won’t absorb the sugar syrup.
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